Ingredients
Poolish Starter
- ⅓ cup Water, lukewarm (66g)
- ½ cup Bread Flour (66g)
- ⅛ teaspoon Yeast, active dry or instant
Bread Dough
- 3 cups Bread Flour (360g)
- 1 cup Water, lukewarm (234g)
- 2 ½ Tbsp. Sugar, divided (36g)
- 1 ½ tsp. Salt (10g)
- 2 ¼ teaspoons Yeast, 1 pack active dry or instant (7g)
- 2 tablespoons Vegetable oil (18g)
Topping
- ¼ cup Shredded cheddar cheese
- 1 tablespoon Grated parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning herb blend
Instructions
- Prepare Poolish Starter: In a mixing bowl, combine ⅓ cup lukewarm water with ½ cup bread flour, then sprinkle ⅛ teaspoon yeast over the mixture. Stir until smooth with no lumps, cover with plastic wrap, and let it rest at room temperature overnight or for 8-12 hours to ferment.
- Activate Yeast for Dough: On the day of baking, mix 1 cup lukewarm water with 2 ¼ teaspoons active dry yeast and 1 tablespoon sugar in a small bowl. Let it stand for 5 minutes until frothy, indicating the yeast is active.
- Mix Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups bread flour, 1 ½ teaspoons salt, the remaining 1 ½ tablespoons sugar, vegetable oil, the poolish starter, and the yeast mixture. Mix on low speed until a rough dough forms, about 3 minutes, ensuring no dry flour remains.
- Knead the Dough: Continue kneading on medium speed for about 8 minutes until the dough is smooth and elastic but slightly sticky. Avoid adding extra flour to maintain softness.
- First Rise: Transfer the dough to a greased bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm place until doubled in size, approximately 1-2 hours.
- Divide and Shape: Punch down the risen dough and lightly flour your work surface. Divide the dough into 4 equal portions, about 6.5 ounces each if using a scale. Shape each into a baguette-like form.
- Add Herb and Cheese Topping: Wet a paper towel and place it on one plate. On another plate, mix ¼ cup shredded cheddar, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Roll each shaped dough first on the moist paper towel, then on the herb and cheese mixture to coat the surface.
- Second Rise: Place the topped baguettes in a silicone bread mold or on a parchment-lined baking sheet. Cover with a kitchen towel and let them rise until doubled, about 30-45 minutes.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C).
- Bake the Bread: Bake the risen baguettes for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and transfer to a wire rack to cool before slicing and serving. Enjoy your homemade Italian Herb & Cheese Bread fresh or use it for sandwiches.
Notes
- Using the poolish starter enhances the bread’s flavor and texture by improving fermentation.
- Resist adding extra flour during kneading, as a slightly sticky dough produces a softer crumb.
- Ensure water is lukewarm to properly activate the yeast but not hot enough to kill it.
- The silicone bread mold helps maintain the baguette shape but a parchment-lined baking sheet also works well.
- Freshly baked bread tastes best cooled to room temperature, which also makes slicing easier.
- Store leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
